Optimization of preparation process and characteristics analysis of porcine hemoglobin modified by enzymatic hydrolysis-phosphorylation

Authors

SU Kenan, School of Food and Biotechnology , Henan University of Science and Technology , Luoyang , Henan 471023 , China ;National Teaching Demonstration Center for Food Processing and Safety , Luoyang , Henan 471023 , China ;Henan International Joint Laboratory of Food Processing and Quality Safety Control , Luoyang , Henan 471023 , China ;Henan Engineering Technology Research Center for Food Microbiology , Luoyang , Henan 471023 , China
LIU Lili, School of Food and Biotechnology , Henan University of Science and Technology , Luoyang , Henan 471023 , China ;National Teaching Demonstration Center for Food Processing and Safety , Luoyang , Henan 471023 , China ;Henan International Joint Laboratory of Food Processing and Quality Safety Control , Luoyang , Henan 471023 , China ;Henan Engineering Technology Research Center for Food Microbiology , Luoyang , Henan 471023 , ChinaFollow
CHENG Weiwei, School of Food and Biotechnology , Henan University of Science and Technology , Luoyang , Henan 471023 , China ;National Teaching Demonstration Center for Food Processing and Safety , Luoyang , Henan 471023 , China ;Henan International Joint Laboratory of Food Processing and Quality Safety Control , Luoyang , Henan 471023 , China ;Henan Engineering Technology Research Center for Food Microbiology , Luoyang , Henan 471023 , China
DING Yue, School of Food and Biotechnology , Henan University of Science and Technology , Luoyang , Henan 471023 , China ;National Teaching Demonstration Center for Food Processing and Safety , Luoyang , Henan 471023 , China ;Henan International Joint Laboratory of Food Processing and Quality Safety Control , Luoyang , Henan 471023 , China ;Henan Engineering Technology Research Center for Food Microbiology , Luoyang , Henan 471023 , China
XU Baocheng, School of Food and Biotechnology , Henan University of Science and Technology , Luoyang , Henan 471023 , China ;National Teaching Demonstration Center for Food Processing and Safety , Luoyang , Henan 471023 , China ;Henan International Joint Laboratory of Food Processing and Quality Safety Control , Luoyang , Henan 471023 , China ;Henan Engineering Technology Research Center for Food Microbiology , Luoyang , Henan 471023 , China

Corresponding Author(s)

刘丽莉（1974—），女，河南科技大学教授，博士。E-mail：yangliuyilang@126.com

Abstract

［［Objective ］］ This study aimed to make high -value use of pig blood and improve the application range of pig hemoglobin (Hb).[Methods ] Hb was modified by enzymolysis and phosphorylation,and its optimum preparation conditions and characteristics were explored.The optimal parameters were determined by response surface test to study the effect of enzymatic hydrolysis -phosphorylation of porcine hemoglobin (HP-Hb).[Results ] The optimal parameters for phosphorylation were 10 g/100 mL phosphate addition,pH 9,8 g/100 mL pig hemoglobin peptide (pig hemoglobin peptide,H-Hb) addition,and a reaction time of 2.1 hours.Compared with Hb and H -Hb,HP-Hb showed significantly improved emulsification properties and antioxidant activity.Electrophoresis results indicated no significant change in molecular weight.Structural analysis revealed that the phosphate groups were mostly attached to the N atoms.The change of secondary structure of HP -Hb enhanced its structural stability.[Conclusion ] Enzymolysis phosphorylation co -modification significantly improved the emulsification property,antioxidant property and thermal stability of porcine hemoglobin,indicating that co -modification is a feasible method to improve protein.

Publication Date

2-18-2025

First Page

36

Last Page

43

DOI

10.13652/j.spjx.1003.5788.2023.81221

Recommended Citation

Kenan, SU; Lili, LIU; Weiwei, CHENG; Yue, DING; and Baocheng, XU (2025) "Optimization of preparation process and characteristics analysis of porcine hemoglobin modified by enzymatic hydrolysis-phosphorylation," Food and Machinery: Vol. 40: Iss. 9, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2023.81221
Available at: https://www.ifoodmm.cn/journal/vol40/iss9/5

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